Bean Salad, Broccoli Salad, Black-Eyed Pea Salad, Rice Salad, and Marinated Tomato Salad:

Bean Salad:

  • 1 can red beans, drained
  • 1 can garbanzo beans, drained
  • 1 can whole corn, drained
  • ¼ cup chopped onion
  • ½ teaspoon salt
  • Dash of black pepper
  • 2 tablespoons salad oil
  • 2 tablespoons vinegar
  • 1 cup diced celery
  • Pepperoni
  • Olives
  • Cherry tomato

Combine beans, corn, onion, salt, pepper, and oil. Cover and marinate in the fridge at least 1 hour. When ready to serve, add celery, and vinegar; mix lightly. Serve on lettuce leaves, and garnish with pepperoni, olives, and tomatoes, as desired.

Broccoli Salad:

  • 2 or 3 bunches of fresh broccoli
  • 1 pound of bacon, fried, drained, and crumbled
  • 1 large purple onion, diced
  • 8 oz. sharp Cheddar cheese, grated
  • ½ cup mayonnaise
  • 1/3 cup sugar
  • 2 or 3 tablespoons cider vinegar

Wash broccoli and break into bite-sized pieces. Put broccoli, the cooked, drained, and crumbled bacon, diced onion, and grated cheese in serving bowl. Whip together mayonnaise, sugar, and vinegar. Pour over mixture and toss to coat. Serve chilled.

Black-eyed Pea Salad:

  • 2 cans black-eyed peas (wash and drain well)
  • ½ cup chopped onion
  • ½ cup black olives
  • ½ cup pimento
  • Salt, pepper, and garlic salt to taste
  • ¼ to ½ cup Italian dressing

Marinate overnight and serve.

Rice Salad:

  • 1 (6 oz.) package long grain wild rice
  • ½ cup Miracle-Whip or mayonnaise
  • 2 tablespoons olive oil
  • ¼ teaspoon black pepper
  • ½ to ¾ cups red, yellow, or green 1 inch pepper pieces
  • 2 green onions, sliced in 1 inch pieces

Prepare rice, and cool. Combine salad dressing, oil, black pepper, and onion pieces. Mix well. Add pepper pieces. Mix lightly. Serve at room temperature on bed of lettuce with deviled eggs or other supplement, if desired. Colorful and tasty.

Marinated Tomato Salad:

  • 3-4 good sized tomatoes, peeled, and cut into wedges


  • ¼ to ½ cup white vinegar
  • 4 or 5 large green olives, finely chopped
  • 1/8 to ¼ cup olive or corn oil
  • ½ clove, finely chopped
  • Juice of 1-1/2 lemons
  • Dash of thyme
  • Dash of oregano
  • Dash of sugar
  • 2-3 tablespoons chopped, fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 2 hard-boiled eggs, finely chopped

Mix all ingredients together. Season to taste with salt and pepper. Pour marinate over tomato wedges. Seal. Marinate for at least 1 hour. Invert container several times to coat well.

This entry was posted in Home Cooking and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>